Soft and Chewy Chocolate Chip Cookies
These soft and chewy cookies deliver a comforting flavor that balances sweetness with a rich texture, making them a favorite for any occasion.
Ingredients
Dry Ingredients
- 220 g all-purpose flour provides structure
- 1 teaspoon cornstarch helps with chewiness
- ½ teaspoon baking soda acts as a leavening agent
- ¼ teaspoon salt optional (enhances flavor)
Wet Ingredients
- 115 g unsalted butter, melted adds moisture and richness
- 110 g light brown sugar contributes to soft texture and flavor
- 50 g granulated sugar adds sweetness
- 1 large egg at room temperature, binds ingredients and adds richness
- 1.5 teaspoons pure vanilla extract provides depth of flavor
Chocolate
- 130 g chocolate chips or a mixture of chocolate chips and chocolate chunks, adds sweetness and texture
- 10 g extra chocolate chips for decorating for visual appeal
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and line your baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt if using.
- Melt the butter in a small pan over medium heat until halfway melted, then stir until fully melted and let it cool slightly.
- In a large bowl, combine the melted butter and both sugars, mixing until smooth.
- Add the large egg to this mixture and stir until combined, avoiding overmixing.
- Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet mixture, stirring with a spatula until just combined.
- Fold in the chocolate chips until evenly distributed.
- Roll the dough into balls each weighing about 40 grams and place them on the prepared baking sheet, leaving enough space between them.
- Top each dough ball with extra chocolate chips for decoration.
Baking
- Bake for about 9 minutes, checking around the 8-minute mark to avoid overbaking.
- After out of the oven, allow cookies to firm up on the baking sheet for 10 minutes.
Notes
Use room temperature ingredients for better integration and texture, and don’t overmix the dough after adding flour.